EBK OM
6th Edition
ISBN: 9781305888210
Author: Collier
Publisher: YUZU
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Chapter 10, Problem 1PA
Summary Introduction
Interpretation: The number of servers needs to be measured if there is demand of 100 dinners per hour, utilization of 85 % and Service rate per server is 16 dinners/hour.
Concept Introduction: Resource utilization is an important analytic to measure the capacity of the system. Utilization refers to the ratio of resources used to resource available.
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As the assistant manager of a restaurant, how many servers will you need given the following information for Saturday night's dinner menu:
Demand (dinners served) = 93 dinners per hour
Server target utilization = 85%
Service rate per server = 12 dinners/hour
Round your answer up to the nearest whole number.
servers
Define/briefly discuss the following service outputs, and give one example for each.
1. Bulk breaking
2. Spatial convenience
3. Waiting and delivery time
4. Assortment and variety
5. Customer service
6. Information provision
Using the data on call volume in the accompanying table, how would you forecast short-term demand?
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